Buffalo Chicken Cupcakes

Name: Buffalo Chicken Cupcakes
Prep time: 15 min
Total time: 55 min
Yield: 6
Ingredients: 1/2 tablespoon olive oil; 1/4 cups onions, diced; 1/4 cup celery, diced; 1/4 cup carrots, finely diced; 2 (4 ounce) can cooked chicken, drained and shredded; 1/2 cup buffalo sauce; 1/2 cup milk; 1/2 cup Original Bisquick™ mix; 2 eggs; 1/3 cup potato chips, crushed; 1/3 cup bleu cheese crumbles

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Prep 15 min
Total 55 min
Servings 6

Who says you gotta wait for Game Day to munch all over the flavor of Buffalo Chicken? These super quick and easy mini pies bring your fave food right to the dinner table. MORE+ LESS-

By TBSP Eric

Updated September 17, 2015

Ingredients

1/2

tablespoon olive oil

1/4

cups onions, diced

1/4

cup celery, diced

1/4

cup carrots, finely diced

(4 ounce) can cooked chicken, drained and shredded

1/2

cup buffalo sauce

1/2

cup milk

1/2

cup Original Bisquick™ mix

eggs

1/3

cup potato chips, crushed

1/3

cup bleu cheese crumbles

Steps

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1

Preheat oven to 375°. Heat a skillet over medium-high heat. Add the olive oil, then toss in the onions, celery, and carrots. Cook, stirring constantly until the onions become translucent and the celery and carrots begin to soften slightly, about 3-5 minutes.
2

Add the chicken to the mixture, then stir in the buffalo sauce. Remove skillet from the heat and set aside.
3

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon a tablespoon of the baking mixture into each muffin cup. Top with about 1 tablespoon of the buffalo chicken mixture. Spoon 1 tablespoon baking mixture over the buffalo chicken in each muffin cup.
4

Sprinkle each cup with crushed potato chips and bleu cheese crumbles.
5

Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, before serving.